Wu Yi Qu Hao

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Apricot, Butter, Corn Husk, Cream, Grass, Hay, Honey, Kale, Lemon, Lettuce, Malt, Mineral, Plums, Smoke, Spinach, Straw, Sugarcane, Sweet, Umami
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
175 °F / 79 °C 6 g 4 oz / 118 ml

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  • “Here is another November sipdown, this one coming from somewhere around the third week of the month. Prior to trying this tea, Wuyi green tea was a new frontier for me. You do not see many vendors...” Read full tasting note
    80

From Tealyra

Qu Hao is one of three famous Wu Yi green teas together with Jin Mei and Xue Ya. Wu Yi Moutain in Fujian Province is famous for its rocky terrain, fresh air and many world renown oolong tea varieties; but long before oolong teas were produced there, it was actually famous for its green teas!

Qu Hao is an aromatic deep emerald colored leaf that is pan fired and curled into a small to medium sized leaf. It is a “wild” tasting green tea, which is meant as a compliment to this bold tasting varietal- not descriptive of the trees it was harvested from. It has a similarity in strength and body to some Japanese green teas, and is slightly astringent. Its tea liquor is bright and strong, with a flowery, sweet and strong aftertaste.

For the best tea drinking experience, we recommend using a gaiwan and enjoying multiple infusions.

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1 Tasting Note

80
853 tasting notes

Here is another November sipdown, this one coming from somewhere around the third week of the month. Prior to trying this tea, Wuyi green tea was a new frontier for me. You do not see many vendors offering them, so I was eager to try this one. Overall, I found it to be an interesting and fairly heavy tea. It was a very nice offering, but it was also not something I would rush to reacquire.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 175 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of corn husk, hay, malt, lemon, and smoke. After the rinse, I noted new aromas of butter and apricot. The first infusion introduced subtle scents of plum and sugarcane. In the mouth, the tea liquor offered notes of malt, butter, corn husk, and hay that were chased by hints of lemon, sour apricot, and sugarcane. The subsequent infusions brought out stronger stone fruit and sugarcane scents as well as aromas of straw, honey, lettuce, and grass. Stronger malt, butter, hay, corn husk, sour apricot and lemon came out in the mouth along with belatedly emerging plum and smoke impressions and new notes of minerals, straw, grass, cream, honey, and lettuce. There were also some interesting hints of seaweed, spinach, kale, umami, and sweet corn in a few places. At the end of the session, I could still pick out subtle notes of minerals, malt, hay, corn husk, and sweet corn that were backed by fleeting impressions of seaweed, sugarcane, grass, butter, and cream.

As mentioned earlier, this was an interesting and satisfying green tea, but it would not be the sort of thing I would wish to consume very frequently. This tea produced a liquor that had a bit of weight and chewiness in the mouth, which was nice, but it also made the tea seem very filling to me. I could see people who like heavier, less refined green teas being into it. Again, I liked it quite a bit, but I just don’t think it’s something I could do very frequently.

Flavors: Apricot, Butter, Corn Husk, Cream, Grass, Hay, Honey, Kale, Lemon, Lettuce, Malt, Mineral, Plums, Smoke, Spinach, Straw, Sugarcane, Sweet, Umami

Preparation
175 °F / 79 °C 6 g 4 OZ / 118 ML

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